This Carpacio Raw Zucchini recipe is good for 4 to 6 servings.
Carpacio Raw Zucchini Ingredients
2 zucchini (about 1 1/2 pounds total), sliced into paper thin rounds
kosher salt and freshly ground black pepper
extra-virgin olive oil
juice of 1/2 lemon
1/4 cup chopped fresh herbs such as chervil, dill, chives and chive blossoms
1 young leek, white part only, sliced paper thin
1 cup ricotta cheese
fresh mint leaves for garnish
Carpacio Raw Zucchini Preparation
Shingle the zucchini slices into a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Sprinkle with the herbs. Now scatter the leek over. Put that in the fridge for about 10 minutes to give the flavors a chance to get into the zucchini. Then garnish with the ricotta cheese and mint leaves.
The blend of the olive oil, lemon and herbs is wonderful on the zucchini. It is easy, great for a hot day or evening and would be an elegant presentation for a party.
